Chile-Chicken Enchiladas |
| Name: |
patti osteen |
| Base: |
retired |
| Recipe: |
Chile-Chicken Enchiladas
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1-can (19 oz) Old El Paso enchilada sauce,
2-cups diced cooked chicken,
1-1/2--cups shredded Monterey Jack cheese,
1-cup sour cream,
1-can Old El Paso chopped green chiles,
1-package Old El Paso flour tortillas for burritos (8 tortillas),
1 cup shredded Cheddar cheese,
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1.Heat oven to 350°F. Spread 1/2 cup enchilada sauce over bottom of ungreased 13x9-inch pan. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
2.Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3.Bake 35 minutes. Remove foil, bake 5 to 10 minutes longer or until hot and cheese is melted. Serve with sour cream. |
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